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本文旨在探究不同浓度脱支酶对红薯粉皮感官及消化特性的影响，以确定生产高抗性淀粉含量、口感爽滑的红薯粉皮的最佳工艺条件。本试验以未添加脱支酶的红薯粉皮为对照，探究20、40、60、100、140、180、200、240 U/g脱支酶对红薯粉皮感官评价、质构特性和消化特性的影响，并进行相关性分析。结果表明，脱支酶处理能有效提高红薯淀粉中直链淀粉的含量，从而增加红薯粉皮的硬度和咀嚼度，降低黏性。当直链淀粉含量为30.52%时，红薯粉皮的质构特性、感官品质达到最佳。经过脱支酶处理，红薯粉皮的抗性淀粉含量显著提高(35%),添加脱支酶的粉皮抗性淀粉含量比未添加脱支酶的粉皮增加16.67%～26.52%。此外，红薯粉皮的咀嚼度和硬度与直链淀粉含量呈显著性正相关，黏性和直链淀粉含量呈显著性负相关。红薯抗性淀粉含量与直链淀粉含量呈现显著性正相关，而快速消化淀粉含量与直链淀粉含量呈现显著性负相关。综上所述，当直链淀粉含量为30.52%时，红薯粉皮感官及抗性淀粉含量达到最佳，为生产高抗性淀粉含量、口感爽滑的控糖红薯粉皮提供理论依据。
Abstract：To explore the optimal production conditions of sweet potato sheet jelly with smooth flavour and high RS content, the sensory and digestive characteristics of enzyme-hydrolyzed sweet potato sheet jelly were analyzed.Eight different concentrations of debranching enzyme(20, 40, 60, 100, 140, 180, 200, 240 U/g) were added to explore its effects on the sensory, textural, and digestive characteristics of sweet potato sheet jelly because of its ability to increase the content of amylose in starch. Then the correlation analysis between the content of amylose and the sensory and digestive characteristics was conducted. The addition of debranching enzyme could all increase the content of amylose with different degrees in sweet potato starch, which improved the hardness and chewiness characteristics of sweet potato sheet jelly, while stickiness showed a downward trend. The sweet potato sheet jelly could achieve the best texture and sensory quality with the content of amylose with 30.52%. The content of resistant starch processed with debranching enzyme increased to 35% at most compared to the control group, with a growth perception of 16.67% to 26.52%. The results showed that the chewiness and hardness of sweet potato sheet jelly was significantly positively correlated with amylose content, while the viscosity was significantly negatively correlated with it. The content of resistant starch was significantly positively correlated with the amylose content, and the rapidly digestion starch content was significantly negatively correlated with the amylose content. Under the condition of the content of amylose with 30.52%, the sweet potato sheet jelly could achieve the best sensory quality and high resistant starch content, which laid the foundation for the market-oriented production of sweet potato sheet jelly with smooth flavour and high resistant starch content.
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基本信息:
DOI：10.19608/j.cnki.1673-8772.2026.0105
中图分类号:TS236.5
引用信息:
[1]张慧敏,马朋程,许先猛,等.脱支酶对红薯粉皮品质的影响[J].安徽科技学院学报,2026,40(01):30-35.DOI:10.19608/j.cnki.1673-8772.2026.0105.
基金信息:
安徽省高校自然科学研究重点项目(2023AH052271,2022AH052411); 安徽省高校理工科教师赴企业挂职实践计划项目(2024jsqygz133); 安徽省教育厅质量工程项目(2022xsxx132); 亳州学院一般教学研究项目(2023XJXM042); 安徽省大学生创新创业训练计划项目(S202412926022,S202412926027,S202412926029)